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S'more chocolate chip cookies laying on a baking sheet.
5 from 1 vote

S'mores Chocolate Chip Cookies

These ooey-gooey marshmallow filled s'mores chocolate chip cookies are a terrific recreation of the beloved campfire treat!
Prep Time: 15 minutes
Cook Time: 13 minutes
Cooling Time: 5 minutes
Total Time: 33 minutes
Servings: 24
Calories: 147 kcal

Ingredients

  • 1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 1 Cup (111 g) Gluten Free Graham Cracker Crumbs
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ Cup (113 g) Vegan Butter room temperature
  • ½ Cup (100 g) Sugar
  • ½ Cup (106 g) Light Brown Sugar
  • 1 (56 g) Egg
  • 1 Egg Yolk
  • 1 teaspoon Vanilla
  • 1 Cup (226 g) Allergen Free Chocolate Chips or roughly chopped chocolate
  • ½ Cup Marshmallows frozen

Instructions

  • Preheat oven to 375 °F (191 °C). Line 2 baking sheets with parchment paper.
  • In a large bowl, combine graham crumbs, flour, salt and baking soda. Stir together.
    1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend, 1 Cup (111 g) Gluten Free Graham Cracker Crumbs, ½ teaspoon Baking Soda, ½ teaspoon Salt
  • Combine butter, sugar and brown sugar in the bowl of an electric mixer. Beat for 3 minutes on medium speed. Scrape down the bowl.
    ½ Cup (113 g) Vegan Butter, ½ Cup (100 g) Sugar, ½ Cup (106 g) Light Brown Sugar
  • Add the egg, egg yolk and vanilla and beat for an additional 60 seconds. Scrape down the bowl.
    1 (56 g) Egg, 1 Egg Yolk, 1 teaspoon Vanilla
  • Turn the mixer to the lowest setting. Slowly add the flour mixture stirring until combined. Then add in the chocolate chips.
    1 Cup (226 g) Allergen Free Chocolate Chips
  • Scoop the cookie dough into ¼ cup sized balls. Use your fingers to make an indentation in the center of the dough ball. Place 5-6 mini marshmallows in the center of the dough and close the dough around the marshmallows to hide them inside.
    ½ Cup Marshmallows
  • Place the cookie dough balls on your prepared baking sheet spaced about 3 inches apart. Flatten them slightly, so they resemble thick hockey pucks. Bake in the preheated oven for 12-13 minutes or until the edges are just set. Remove from the oven and cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Notes

MARSHMALLOWS: Use frozen marshmallows to prevent leaking during baking.
STORAGE: Store leftover cookies in an airtight container at room temperature for up to 4 days.